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Home » Recipes » Baked Goods » Almond Flour Banana Bread

Almond Flour Banana Bread

February 26, 2020 by Christy 8 Comments

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Almond flour banana bread is naturally gluten free and loaded with protein. This recipe is perfectly moist, refined sugar free, and absolutely delicious!

Table of Contents

  • Almond Flour Banana Bread Ingredients
  • How to Make Almond Flour Banana Bread
  • Is It Gluten Free?
  • Storage and Freezing
  • More Almond Flour Recipes
  • More Ways to Use Brown Bananas
  • Almond Flour Banana Bread
    • Ingredients US CustomaryMetric
    • Instructions
    • Notes
    • Nutrition
      • did you make this recipe?
overhead view of slice of almond flour banana bread

This is the gluten free banana bread to end all banana breads! It’s so delicious and you wouldn’t even know it’s gluten free unless you’re told. The eggs make the dough lighter than it would normally be with that much almond flour and the recipe is dense, moist, and everything you’d want in a quick bread.

Almond flour can be expensive but making almond flour banana bread means your bread is loaded with healthy, vegetarian protein that will actually keep you full. So delicious, so satisfying, so good.

overhead picture of almond flour banana bread loaf with teapot, cup, and plate with slice of bread

Almond Flour Banana Bread Ingredients

The ingredients in this banana bread are simple and healthy. There isn’t any refined sugar and the recipe is filled with things that are good for you and all taste great together. Here’s a list of what you’ll need:

  • Brown bananas, the browner they are, the sweeter your bread will be!
  • Eggs
  • Vanilla extract
  • Pure maple syrup
  • Olive or avocado oil
  • Blanched fine ground almond flour
  • Golden flax meal
  • Baking soda
  • Baking powder
  • Salt
  • Cinnamon
  • Nutmeg
  • Optional: Chocolate chips and/or toasted pecans or walnuts
Brown bananas and other banana bread ingredients on a dark wooden background

How to Make Almond Flour Banana Bread

Almond flour banana bread is so quick and easy to make. It can all be made in one bowl, with simple, easy to find ingredients.

  1. Start by preheating the oven. A basic step, but easy to forget if it isn’t listed in the instructions. From here, prep the loaf pan. I use butter on a paper towel to thickly coat the pan.
  2. From here, put all the wet ingredients into a bowl and mix.
  3. Add dry ingredients, mix and then stir in chocolate chips and/ or nuts if you’re using them.
three pictures of stages of making almond flour banana bread with wet ingredients, dry, and batter in a white mixing bowl
  1. Pour batter into a loaf pan, bake and then remove from the oven. Let the bread cool in the loaf pan for a little while before removing and cooling completely. Slice and enjoy!
side by side pictures of banana bread before and after baking

Is It Gluten Free?

Yes, this banana bread is entirely gluten free! Since it only uses almond flour it doesn’t have that grainy taste that a lot of gluten free flours have and the texture is incredible.

I have tried many combos and this version tastes about as close to the real deal as you can get using a single gluten free flour option. To get the best texture, make sure to use blanched super fine almond flour.

Hand holding slice of banana bread up with bite taken out

Storage and Freezing

Almond flour banana bread keeps well since it’s nut based and nuts are fatty and help keep the bread moist. It reheats excellently as well if you like to eat your banana bread warm.

I often make two loafs at a time and slice and freeze one to have on hand. You can also freeze brown bananas anytime you have them and pull them out of the freezer to make banana bread at a later date.

slice of banana bread on a dark plate and wood background

There are three main ways to store banana bread:

Counter: If keeping on the counter, store bread in a tightly sealing container or tightly wrapped with foil or plastic (re-use a bag if possible to cut down on single plastic use). I just keep it in a big Snapware container and it keeps for 3-4 days.

Refrigerator: To prolong storage for another day or two, keep bread in a tightly sealing container or rightly wrapped in foil or plastic in the refrigerator. It will keep for up to five days stored this way.

Freezer: Freezing will preserve the banana bread the longest and makes for convenient, quick weekday breakfasts or snacks. To do this, pre-slice the bread, wrap tightly in plastic wrap and store in a freezer proof bag. I love these reusable gallon sized bags. It will keep for about 3 months in the freezer if wrapped well.

There are two ways to thaw banana bread from the freezer. The first is the slow thaw: pull a slice out and let it thaw countertop for a few hours or in the fridge overnight. OR, my usual method, the quick thaw: pull a slice of banana bread out and microwave for 30 – 90 seconds (time will vary significantly depending on microwave power level).

close up picture of banana bread slice on a plate with bite taken out of it

More Almond Flour Recipes

Almond flour is one of my favorite ways to turn recipes gluten free. It doesn’t work in every recipe but some turn out just perfect with almond flour. Here are a few I’d recommend:

  • These oat and almond flour waffles are so filling and great for a gluten free weekend brunch.
  • These almond flour pancakes are loaded with almond flour and have a touch of almond extract to punch the flavor up. Yum!
  • This sour cherry galette isn’t entirely gluten free but almond flour adds a punch of protein making it entirely breakfast worthy.
  • Lemon poppyseed pancakes are so light and delicious, such a great way to start the day.
Loaf of chocolate chip banana bread with two slices cut at end of loaf

More Ways to Use Brown Bananas

There’s no way around it, bananas have a short shelf life. Once you have a few good recipes for brown bananas up your sleeve though, you’ll be happy when you see brown spots start popping up. Here are a few of my favorites:

  • Peanut butter banana muffins with oat flour – one of the most popular recipes on this site!
  • This whole wheat coconut banana bread is so divine. If you like coconut, you won’t want to miss it!
  • These banana ‘cookies’ are full of good for you ingredients and your kid will think they’re a treat since there are chocolate chips.
  • This chocolate zucchini banana bread is another favorite of mine – great way to sneak in some veggies that the kids are guaranteed to eat!
  • A banana almond milk smoothie that tastes like horchata? Heck yes. It’s absolutely delicious and using a banana with a few spots makes it that much sweeter!
close up pic of banana bread on dark plate
Recipe
close up overhead picture of slice of almond flour banana bread
Recipe
5 from 1 vote
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Almond Flour Banana Bread

Created by: Christy Gurin
Prep Time 15 mins
Cook Time 50 mins
Print Recipe
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Prep Time 15 mins
Cook Time 50 mins
12
Almond flour banana bread is naturally gluten free and loaded with protein. This recipe is perfectly moist, refined sugar free, and absolutely delicious!

Ingredients
 

  • 1 1/2 cups mashed banana ( 3-4 bananas depending on size)
  • 3 eggs
  • 1 1/2 tsp. vanilla extract
  • 1/4 cup pure maple syrup
  • 2 Tbsp. olive oil
  • 3 cups blanched fine ground almond flour
  • 1/4 cup golden flax meal
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/3 cup chocolate chips or toasted, crushed pecans or walnuts

Instructions

  • Preheat oven to 350° F.
  • Grease loaf pan with butter or oil and set aside.
  • Beat mashed banana, eggs, vanilla, maple syrup, and oil together until blended.
  • Add almond flour, flax meal, baking soda, baking powder, salt, cinnamon, and nutmeg and stir until just mixed together. Stir in chocolate chips and/or nuts if using them.
  • Pour batter into prepared loaf pan, place in oven and bake for about 50 minutes or until toothpick inserted into the center comes out mostly clean.
  • Remove from oven and let sit in pan for about 10 minutes.
  • Remove loaf from pan by running a butter knife around the edge and then using a flat spatula to lift from the bottom if it doesn't come right out.
  • Finish cooling on a wire rack, slice and serve. Store wrapped well for three days on the counter or up to five days in the refrigerator.

Notes

* To freeze, place bread in a freezer safe bag and freeze for up to 3 months. Slice before freezing to allow one piece to be taken out and thawed at a time.

Nutrition

Calories: 262kcal | Carbohydrates: 19g | Protein: 8g | Fat: 19g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 170mg | Potassium: 188mg | Fiber: 5g | Sugar: 9g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 2mg

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posted in: Baked Goods, Recipes

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Reader Interactions

    Comments & Reviews

  1. Saharina says

    January 16, 2023

    5 stars
    Thank you! This bread was delicious! My kids scarfed it up in 24 hours!

    Reply
    • Christy says

      January 24, 2023

      Woohoo! Knowing how picky my kid is, I’ll accept that as a rave review!

      Reply
  2. Chim says

    September 19, 2020

    What can I use instead of flaxseed?

    Reply
    • Christy says

      September 20, 2020

      Maybe try coconut flour? Normally coconut flour sucks the moisture out though so maybe do 3 Tbsp. instead of 1/4 cup. Haven’t tried it but that’s what I would do. If you do all almond flour without another flour type, the bread just ends up really crumbly and won’t come out of the pan without falling apart. You can sub in extra almond flour if you make muffins though since they’re so much smaller.

      Reply
  3. Shelly Smiths says

    June 19, 2020

    My kids love banana. I am sure they will love this too.

    Reply
  4. Taylor Rachel says

    June 9, 2020

    Wow, looks so tempting. Thanks for sharing this. I am sure my kids gonna love it.

    Reply
  5. Apex Booty says

    April 8, 2020

    My daughter loved this. Thanks for sharing this recipe….

    Reply
  6. Apex Booty says

    April 8, 2020

    I am really impressed with your work and want to say thank you for this wonderful blog. I must say you are very intelligent and amazing person. God bless you.

    Reply

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